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SUGAR—SOME ASPECTS OF CURRENT PRACTICE IN PROCESSING AND CONTROL
Author(s) -
Clark P. C. T.
Publication year - 1950
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1950.tb01538.x
Subject(s) - sugar , raw material , sugar production , crystallization , production (economics) , process engineering , ammonia , pulp and paper industry , chemistry , food science , engineering , organic chemistry , economics , macroeconomics
The operations involved In the production of washed sugar crystals from raw sugar of 96° polarization are described, factors involved In the economic working of the process being stressed. Candy production utilizes either a falling temperature cycle with crystallization on nets or strings, or a continued refortiflcation of the liquor to maintain the necessary metastable condition, leading to increase in size of seed crystals. Caramel manufacture involves contact between sugar and ammonia with careful control of time and temperature of treatment. More attention is now being given to the proper choice of caramels for particular purposes, consideration of the iso‐electric points of the caramel and of the colloids of the liquid to which it is to be added being of particular importance; both should lie on the same side of the pB of the final product, so avoiding mutual precipitation.